Maple Bars

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A tasty treat that will make any maple lover grin. No need to wait till sugaring season for this one, it is December and we are prime for sweet treats. Of course, this goodie will be great again in March and April. Incredibly easy to make these can be whipped up at almost the last minute (key is leaving enough time to bake, but not enough time to give into your temptation and eat some of the bars). They really are so good warm, so if possible try them that way first.  Enjoy!

Ingredients

  • 1/2 cup Coombs Family Farms Maple Sugar
  • 2/3 cup flour
  • 1/2 cup softened butter
  • 1 cup chopped walnut
  • 1 cup rolled oats
  • 1/2 tsp baking powder
  • 1 tsp pure vanilla
  • 1 egg

Directions

Preheat oven to 350 F. Grease 8 x 8 pan. Mix all ingredients together thoroughly. Spread in pan. Bake 30 –35 minutes. Cut into squares while still warm.

Rosemary Maple Spiced Almonds

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Ingredients

  • 2 cups whole raw almonds
  • 3 T Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 tsp dried rosemary
  • Sea salt, to taste

Directions

Preheat oven to 300 F. Combine syrup, rosemary and sea salt in bowl. Add almonds and toss to coat well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack.

Maple Whipped Cream

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Ingredients

  • 2 cups (16 fl. oz.) heavy cream
  • ¼ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup or 4 Tbsp Coombs Family Farms Maple Sugar

Preparation

Whip cream and fold in maple. Add ¼ cup of chopped walnuts for a puff pastry filling or topping for a fruitcake.

Ricotta Pancakes

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The Parsley Thief adapted this recipe for Ricotta Pancakes from Apartment Therapy’s Kitchn earlier this summer.  Cheese and maple syrup often go well together as do pancakes (of course!) and maple syrup, so you can imagine how delicious these are. By all means, do not just take our word for it – make some soon, today if possible!

Ingredients

Adapted from The Kitchn Makes 12-4″ pancakes
  • 1 cup ricotta cheese
  • 3/4 cups flour
  • 1/2 teapoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3/4 cups milk
  • 3 large eggs {divided}

Directions

Drain the ricotta in a sieve, set over a bowl, for 30 minutes, to drain out excess moisture. In a mixing bowl, whisk the flour, baking powder, sugar & salt. In another bowl, whisk the ricotta, milk & egg yolks. Add the egg whites to the bowl of an electric mixer, fitted with the whisk attachment. Beat until stiff. Add the dry ingredients to the wet ingredients & stir to combine. Fold in the egg whites, until just incorporated. It’s okay to have lumps. Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.

Click here for the printable recipe.

Beautiful photographs courtesy of The Parsley Thief.

Banana Maple Walnut Muffins

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Ingredients

  • 2 cups flour
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup butter
  • 1/2 cup buttermilk (1/4 cup if using maple sugar)
  • 1 tsp vanilla
  • 1 cup mashed ripe banana
  • 1 large egg
  • 1/2 cup chopped walnuts

Preparation

Preheat oven to 375 F.  Grease muffin tin.  Combine dry ingredients in large bowl.  Cut in butter, then add the buttermilk, vanilla, banana and egg.  Fold in walnuts.  Spoon dough into prepared muffin tins and bake for 20 to 25 minutes until golden Coombs. Yield: makes 12 muffins.      

Peach Fritters with Maple Syrup

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Ingredients

  • 2 large eggs
  • 3 medium peaches
  • 1/2 cup milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups vegetable oil (for frying)
  • 1/2 cup Coombs Family Farms pure maple syrup
  • 1/4 tsp nutmeg

Directions

Beat eggs until egg whites and yolks are thoroughly blended. Stir in milk. Sift flour, baking powder, nutmeg, and salt.  Blend into egg mixture until free of lumps. This can be made ahead, like pancake batter, but must be covered and refrigerated. Wash peaches and towel dry. There is no need to remove the skin, unless it has a thick coating of fuzz. Cut peaches in half and remove pit.  Cut each half into 4 wedges. Heat vegetable oil in a 6-cup saucepan over moderately low heat until it reaches 350 F. Press a fork at an angle into the peach wedge to hold it.  Dip into batter, covering each peach wedge. Slide off fork into hot oil and cook until golden Coombs, about 3 minutes. You may need to roll fritters to Coombs evenly. Remove fritters and place on a paper towel to drain. Keep warm in a preheated 275 F oven (no more than 30 minutes) until ready to serve. Serve drizzled with Coombs Family Farms pure maple syrup or arrange on a platter with a dish of Coombs Family Farms pure maple syrup for dipping.

Blueberry Sourdough Pancakes

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A delicious recipe that goes great with maple syrup and weekends.  To find out what sourdough starter is visit this link, and visit here to find out how to make it. The best way to “make sourdough starter” is to get some from a friend and then care for it. This site has a lot of information on caring for  your sourdough starter. (adapted slightly) from the March, 2011 issue of Vegetarian Times

Ingredients

  • 1 1/4 cups Sourdough Starter
  • 1 1/4 cups all-purpose flour, divided
  • 3/4 cup warm milk
  • 2 Tbsp sugar or honey
  • 3 Tbsp butter or nonhydrogenated margarine, melted
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups fresh blueberries

Directions

Stir together the starter, 3/4 cup flour, milk, and sugar (or honey) in medium bowl. Cover loosely, and let sit overnight. Whisk in the butter and egg the following morning. Combine remaining 1/2 cup flour with baking powder, baking soda, and salt in separate bowl. Stir flour mixture into batter, adding 1/4 cup more flour if needed. Stir in blueberries. Let sit 5 to 10 minutes. Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 1 1/2 minutes on each side, or until golden. Yield: 12 4-inch pancakes

Thai Style Peanut Sauce with Maple

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Ingredients

  • 4 Tbsp Coombs Family Farms Maple Sugar
  • 5 Tbsp natural peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp hot water
  • 1 Tbsp sesame oil
  • 2 tsp minced fresh garlic
  • 1 Tbsp minced fresh ginger root
  • 1 tsp crushed red pepper flakes

Preparation

Put all ingredients in food processor; mix until blended and smooth.

Suggested uses: Toss with Asian style noodles and/or stir fried veggies or use as a dipping sauce for chicken, beef or veggies. Enjoy!

Photo by Jon Levitt.

Maple-Vanilla-Peach Jam

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Recipe created by master preserver Allison Duffy. This past weekend I bought a box of some really beautiful, local peaches.  They were absolutely delicious—so juicy and sweet.  But with many more than my family and I could eat, it seemed that jam would be a perfect way to enjoy them.  I often use a lot of spices when cooking with peaches.  But, since this jam is sweetened with pure maple syrup, I’ve opted to keep things simple and have left out most of the spice so that the maple flavor can really shine through.  I’ve included just a touch of vanilla bean, which I think complements the maple nicely.  It’s a simple and delicious way to enjoy late summer fruit! Makes approximately 5 half-pints of jam

To do ahead of time

*If you are new to canning, please familiarize yourself with the safest and most up-to-date boiling water bath canning techniques.  The Ball Blue Book Guide to Preserving (often available where canning supplies are sold—make sure to get the most up to date edition) is a great resource for this, as is the National Center for Home Food Preservation. *Wash and rinse half-pint jars, lids, and screw bands.  Set screw bands aside until ready to use.  Place jars in hot water bath canner, fill at least 2/3 of the way full with water, and bring to a boil.  Sterilize jars for 10 minutes, then turn down heat and let jars stand in hot water until ready to use.  Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. *Prepare the calcium water (included in the Pomona’s Universal Pectin package).  To do this, combine 1/2 teaspoon white calcium powder with 1/2 cup water in a small, clear container with a lid. Shake well before using.  Note that you will have more calcium water than you will end up using in this recipe, and can save it for later use

Ingredients

  • 4 cups peeled, pitted, and mashed peaches (about  2 or 3 lbs of whole peaches)
  • 1/4 cup bottled lemon juice
  • 4 teaspoons Pomona’s calcium water (prepare ahead of time per directions above)
  • 1 whole vanilla bean
  • 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 3 teaspoons Pomona’s Universal Pectin powder

Directions

Wash, peel, and remove pits from peaches.  To remove skin, submerge each peach in boiling water for 30-60 seconds, or until the skin splits.  Immediately dip the peach in cold water and slip of the skin off.  Then, cut the peach as necessary to remove and the pit. Place peeled, pitted peaches in a large bowl and mash. Measure mashed peaches and place in a large pan. Split the vanilla bean lengthwise and carefully scrape out the seeds. Discard the pod (or save for a later use).  Sprinkle the vanilla seeds into the peaches and mix well to ensure that the seeds have been dispersed throughout the peaches. Add lemon juice and calcium water to the peaches and mix well. In a separate bowl, combine maple syrup and pectin powder and mix well Bring peaches to a boil, then add maple syrup-pectin mixture.  Stir vigorously for 1-2 minutes to dissolve the pectin. Return mixture to a boil, then remove from heat. Remove hot jars from canner and fill jars with jam, leaving 1/4 inch of headspace.  Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands. Place jars in hot water, cover with lid, return to a rolling boil, and boil for 10 minutes.  (Add 1 minute additional processing time for every 1000 feet above sea level.) Turn off heat and allow canner and jars to sit for 5 minutes.  Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed.  Enjoy your jam!  Or, store properly for later use.
Photo of peaches © All rights reserved, Thorsten Kraska, 2009

Maple Balsamic Salad Dressing

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This is a simple, but tasty way to dress a salad. A real crowd-pleaser.

Ingredients

  • Olive oil
  • Balsamic vinegar
  • Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • Lemon juice

Directions

Version 1 Mix 2 parts best quality olive oil, 1 part balsamic vinegar, 1 part Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup, salt and pepper to taste. Version 2 Mix 2 parts best quality olive oil, 1 part fresh lemon juice, 1 part Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup, salt and pepper to taste. 2 T of fresh basil or tarragon can be added to either version.

Maple Chestnut Sauce

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Ingredients

  • 4 oz cooked and cleaned chestnuts
  • 3 fl oz Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 cup (8 fluid oz) heavy cream
  • 2 oz Apple Jack Brandy
  • 2 Tbsp (or 1 1/3 Tbsp) red wine vinegar
  • Salt and pepper
  • 1 cup water (8 fluid oz)

Directions

In a food processor puree chestnuts and water (can use a blender).  Place chestnut puree and red wine vinegar in a saucepan – reduce by half.  Add heavy cream and maple syrup – reduce by half.  Finish with Apple Jack Brandy, salt and pepper. Photo Families Online Magazine.

Maple Cocktails

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Temporarily set aside your stand-by bottles of sparkling wine and enjoy a sunset toast to your friends and family with one of these delicious maple concoctions. What a way to start a holiday dinner or party!  

Seventh Generation Maple-tini

Replace sweet vermouth with Coombs Family Farms pure maple syrup, add bourbon, strain in a martini glass and serve with fresh apple slice.

Old Fashioned with VT Twist

Muddle orange and cherry in the bottom of an Old Fashioned glass with a half shot of Coombs Family Farms pure maple syrup.  Fill glass with ice, add whiskey, and top with a splash of soda.

Hot Buttered Maple Rum

Combine one tsp Coombs Family Farms pure maple syrup, 1 tsp butter, and stick cinnamon, two cloves in a mug.  Pour in dark rum and stir.  Add boiling water and stir again; top with nutmeg and serve.

Maple Lemonade

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This recipe is so fast, easy, and delicious you’ll stop buying store-bought lemonade altogether, saving you money and reducing your corn syrup intake— a definite win-win.  Up in these parts we’ve been doing it this way for years: Mix equal parts lemon juice and maple syrup in a glass (2 tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup and 2 tablespoons lemon) or 2-quart container (1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup, 1/4 cup lemon juice). Add ice and water to top off the glass or container. Stir well. Drink and enjoy. Because the syrup will settle to the bottom of your glass you are in for a big treat in your last sips.

Spring Rolls with Maple Orange Glazed Tofu

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Maple Orange Glaze

  • 2/3 cup fresh squeezed orange juice
  • 6 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 4 Tbsp grated ginger
  • 1 Tbsp +1 tsp tamari
  • 1/2 tsp toasted sesame oil
Put orange juice in a 1-pint measuring cup. Hold tablespoon over measuring cup and squeeze the grated ginger to obtain 2 T of ginger juice. Discard the squeezed ginger gratings. Add the ginger juice, tamari and oil to the orange juice. Stir with fork to combine. Adjust seasonings if desired. Makes 1 cup.

Spring Rolls

  • 5.3 oz package of Bifun rice noodles
  • 1 14-oz package of extra firm tofu, cut into matchsticks
  • 1 bunch coarsely chopped watercress, about 2 cups
  • 16 lg 8” Vietnamese rice papers (spring roll skins, banh trang)
Pour maple orange glaze over tofu and simmer for 5 minutes. Glaze will thicken. Flip over tofu and continue simmering for another 5 minutes or until tofu absorbs glaze. While tofu is simmering, add noodles to boiling water, and cook 10 minutes. Drain and rinse in cold water. Set aside. One by one, dip the dried rice papers into a shallow bowl of hot water, leaving submerged long enough to soften and turn white, about 40 seconds. Then carefully remove, and spread out on a dish towel. Put about a quarter cup of noodles in the center of the rice paper rounds. Top with about a quarter cup of watercress, and 3 pieces of tofu. Fold the bottom edge over the tofu. Then fold in the 2 sides, and roll tightly into a cylinder, taking care not to tear the rice paper. Repeat until you use all the filling and wrappers. Serve immediately.

Prosciutto with Mascarpone and Maple

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This is a favorite meal when you want something comforting and filling.

Ingredients

  • 1 fresh French baguette
  • 8 oz marscapone
  • ¼ lb prosciutto ham, shaved
  • 3 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Directions

Thinly slice baguette. Spread ½ tsp. marscapone on each baguette slice. Drizzle maple on top. Place one or two slices of folded prosciutto on top. Serve.

Roasted Butternut Squash Soup

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Ingredients

  • 1 (2 to 2 1/4 lb) butternut squash, halved and seeded
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 5 cups low-sodium chicken broth
  • 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp heavy cream

Directions

Preheat oven to 425 F.  Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan.  Bake for one hour or until squash is tender.  Remove from oven and cool. Heat remaining 1 T of oil in large pot.  Cook onion until softened. Scoop out squash from peel and add to onion, stirring. Add parsley. Stir in chicken broth and simmer, about 20 minutes. Add syrup, salt and pepper. Just before serving, stir in cream.

Baked Camembert with Maple and Cranberries

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It is that time of year when bright colored round fruits begin to show up in droves at the local supermarket. Hello boxes of clementines and bags of cranberries!  Those little orange fruits are packed with citrus, which is exactly what everyone needs this time of year with fluctuating temperatures and heavy holiday schedules. Have you ever strung up cranberries and popcorn?  In addition to looking pretty and homemade it is a great group project while watching holiday films or animated specials. (**Maybe sprinkle a little maple sugar on the homemade popcorn you are consuming during the process.) This recipe is one we roll out every year around this time for holiday parties and entertaining for friends at home. Enjoy!!

Ingredients

  • 1/2 cup water
  • ¼ cup Coombs Family Farms Grade A Dark, Robust Taste Maple Syrup
  • 6 oz fresh whole cranberries
  • Zest of one clementine
  • 1 8-inch-diameter 32- to 36-ounce Camembert (or Brie)

Directions

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Slice in half horizontally. Spread sauce in thin layer in between halves, and on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes. Photo by Clodders.

Meatball Hors d’oeuvre

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Ingredients

  • 2 lbs. lean ground beef
  • 1 medium onion chopped
  • 2 eggs
  • 1 tsp. salt
  • Bread crumbs
  • 1 1/2 cups chili sauce
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Preparation

Combine beef, onion, eggs, salt in a bowl. Mix well and add enough bread crumbs to bind mixture. Shape in small balls. Brown in skillet. Pour rest of ingredients over meat, gently mix together and simmer for 25 minutes. Serve with wooden picks.

Shrimp & Chicken Pad Thai

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  The Summer 2010 issue of Delight gluten free Magazine includes a delicious sounding recipe for Shrimp & Chicken Pad Thai using maple syrup.

Ingredients

  • 4 ounces dried rice stick noodles
  • 1 fluid ounce fish sauce
  • 1 1/2 ounces Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 fluid ounce lime juice
  • Canola oil for frying
  • 6 eggs, whisked with 1 tsp water
  • 1/2 Tbsp Thai Red Curry paste
  • 8 ounces shrimp, peeled, deveined
  • 4 ounces chicken breast, boned, skinned, julienned
  • 5 ounces cabbage, finely shredded
  • 1 carrot, finely shredded
  • 4 fluid ounces chicken stock
  • 4 ounces mung bean sprouts
  • 3 scallions, thinly sliced
  • 2 ounces peanuts (optional)
  • Cilantro, coarsely chopped for garnish
  • Lime wedges, for garnish

Preparation

Soak the noodles in warm water for 15-20 minutes or until flexible.  Drain.  In a separate bowl, mix the fish sauce ,maple syrup, and lime juice and set aside.
  1. Heat a wok again and drizzle oil around edges. Add egg and cook until set. Remove from wok and cutting board and julienne.
  2. Heat wok again and add more oil.  Add curry paste and stir fry for a few seconds. Add shrimp and stir fry until pink and cooked through.  Remove shrimp to bowl.  Wipe wok, add new oil, heat, and stir fry chicken until fully cooked. Add chicken to shrimp  bowl.
  3. Heat wok again and add more oil. Stir-fry cabbage and carrots until tender. Add drained noodles and toss and cook until al dente, about 3 minutes.  Add some of the fish sauce/lime juice mixture to wok.  If the mixture seems too dry, add in chicken stock.  The mixture should be a little soupy, but noodles will absorb the liquid as they cook.  Add shrimp and chicken back to the wok with remaining fish sauce mixture and fold in well.
  4. Add egg, bean sprouts, and scallions and toss gently.  Cook until sauce is absorbed and everything is hot.  Taste and adjust seasonings. Turn out Pad Thai on large platter and sprinkle with peanuts and cilantro.
 

Grilled Steelhead Trout Fillets

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When craving the outdoorsy flavor of a grilled treat, I often turn to fish. Salmon is always yummy but buying it wild-caught isn’t always an option. This is why Steelhead Trout – also part of the salmon family, is an easy alternative. It’s got similar flavor, nearly identical color and texture, and oftentimes it’s less expensive! The lower price may be due to the ecologically responsible farming methods of this popular fish. As opposed to opting for wild-caught as we do for most other fish, Seafood Watch encourages us to buy farm-raised Steelhead (or Rainbow) Trout and even considers it a Best Choice.

Ingredients

Preparation

Combine the 1/3 cups soy sauce and maple syrup.  Place the fillets in a large glass pan and pour the mixture over.  Place fillets in refrigerator.  Pour remaining soy sauce and maple syrup into a small saucepan.  Simmer for 2-3 minutes in order to thicken.  Add horseradish.  Set glaze aside.  Preheat grill to high.  Remove fillets from refrigerator and sprinkle with freshly ground black pepper.  Oil grill well with vegetable oil and place fillets flesh side down on the grill.  Grill fillets for 3 minutes.  Carefully turn fillets and brush glaze over each fillet.  Continue cooking for 3 minutes.  Brush with additional glaze and turn heat to low until fillets are close to the point of flakiness.  Brush with any remaining glaze.

Maple Bacon Sea Scallops

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Combining scallops and maple syrup in the same recipe was not obvious to me at first, but given some time to think about the wonders of each ingredient it seemed only appropriate to try a recipe with both. I decided to see what other chefs are doing with scallops and more obscure recipe combinations. It turns out some are not shy with their scallop recipes and are partnering them with everything from mozzarella to peanut butter. Well then, why not!?  When it comes to bacon and maple syrup, who among the meat-loving crowd does not on occasion use a piece of bacon to wipe up a bit of (the generously distributed) syrup that has dripped down off pancakes or waffles?  This is starting to sound really, really good. Let’s get started!

Ingredients

Preparation

Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.  

Pulled Pork Quesadillas

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This quick-and-easy recipe is sure to please the most finicky of eaters.

Ingredients

  • 2 Tbsp vegetable oil, plus more for brushing
  • 1 small green bell pepper, cut into strips
  • 1 small red bell pepper, cut into strips
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 reserved braised pork shanks, meat pulled from the bones and thinly sliced
  • 3 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 Tbsp apple cider vinegar
  • Eight 8-inch flour tortillas

Preparation

In a large, deep skillet, heat vegetable oil. Add the bell peppers and cook over moderately high heat, stirring, until softened, about 10 minutes. Add onion and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the pork, maple and vinegar, and cook for 3 minutes more. Spoon the pork and bell pepper mixture into tortillas and fold in half. Brush the tortillas with oil. Heat 2 large skillets. Working in batches, cook the tortillas over moderate heat, turning once, until crisp, about 7 minutes. Cut in eighths and serve.      

Maple Glazed Ham

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You have plenty of time to plan the holiday meals, but with the temps beginning to lower and gray skies  isn’t it a comforting thought to think about them!?  Just  the idea of a fire in the fireplace surrounded by loved ones has me excited about the promises held in he covers of food publications with cover stories on pumpkin cakes and buttermilk biscuits.  As an alternative for Thanksgiving or as the star of your Christmas dinner this recipe for a Maple Glazed Ham is a classic. A simple protein rich dish with fantastic flavor, perfect for your holiday table. Your guests will be delightfully satisfied and so then should you.

Ingredients

  • 1 (12-14 lb) fully cooked ham
  • Whole cloves
  • 3 Tbsp Dijon mustard
  • 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Directions

Preheat oven to 350 F.  Trim fat, leaving a 1/4 inch layer.  Using the tip of a sharp knife, score the fat in a diamond pattern.  Insert the cloves in the crossed point of each diamond.  Mix mustard and syrup together in small bowl.  Pour syrup mixture onto ham and spread. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound. Yield: 2-3 servings per pound

Sweet and Sour Meatloaf

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Ingredients

  • 2 Tbsp butter
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 3/4 lb ground veal
  • 1 small sour pickle, minced
  • 2 eggs
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 3 Tbsp Dijon mustard
  • 1 tsp oregano
  • Salt and pepper to taste

Directions

Preheat oven to 350 F.  Melt butter in medium saucepan on low heat.  Add onion and garlic and cook until softened.  Remove from heat and cool.  Combine all ingredients in large mixing bowl until just blended.  Place in loaf pan and cook for 30 minutes or until cooked through. Yield: 4-6 servings (depending on what else is being served)

Spicy Sweet Sausage and Peppers

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This recipe has multiple purposes starting with feeding the family dinner or guests during a World Series watching party, or just creating a comforting snack one of these cooler fall evenings. There is something about these sausages and peppers that is sure to find its way into your favorite recipe folder.

Ingredients

  • 1 Tbsp olive oil
  • 1 large green pepper, chopped in 1/2 inch pieces
  • 1 large red pepper
  • 1 small yellow onion chopped in 1/4 inch pieces
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 tsp dried crushed red pepper (or more to taste)
  • 4 pork or chicken sausages, preferably hot Italian
  • 4 submarine or large hot dog buns
  • 2 Tbsp butter

Directions

Prepare grill.  Mix first seven ingredients together in large bowl to coat peppers and onions well. Grill mixture on an oiled rack above coals under just tender. Meanwhile, prick sausages with a fork and grill on medium to low until just cooked through. Spread butter on inside of buns and toast on grill until golden.  Insert one sausage in each roll and cover with pepper onion mixture. Serves four.

Home-Style Roast Chicken

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Ingredients

  • 1 (6 to 8-lb) roaster chicken, giblets removed, rinsed and patted dry
  • 2 Tbsp unsalted butter, softened
  • 1/2 whole lemon
  • 1 Tbsp dried whole sage
  • Salt and pepper to taste
  • 2 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Directions

Preheat oven to 350 F. Rub chicken skin with butter.  Place 1/2 whole lemon in cavity. Sprinkle chicken inside and out with sage, salt, and pepper.  Roast chicken for about one hour, and remove from oven. Baste with pan juices and then pour syrup over entire chicken.  Return chicken to oven and continue to baste occasionally for another hour or until thermometer inserted in thickest part of thigh registers 180 F.  Let stand five minutes before serving. Serves six.

Roast Pork Loin with Quince Maple Compote

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Trying to find time to make a nice dinner for your family this time of year can be a struggle considering all the holiday events, guests, baking of holiday cookies, shopping for gifts, and of course all the ongoing day to day stuff. It is as important as ever to try and find time to sit down and share a meal. This recipe for Roast Pork Loin and Quince Maple Compote is a dish that takes little prep time and then while cooking offers you 30 minutes to open the mail, clean the dishes, and do a few other around the house things that have been nagging at you. Instead of doing all that productive stuff (after all you are already making dinner, and who knows what else you accomplished throughout the day), maybe you could just use the time the roast is in the oven to read a magazine. Leftovers from this meal can be reheated as lunch or dinner the next day. What is important is keeping what you can simple this time of year since there really is so much going on and aren’t you hungry after coming in from the cold? Meals like this one are not terribly involved, but are hearty and delicious.  We will try to supply you with a few more ideas like this one during the next few days, and by all means encourage you to share recipes you have using maple syrup that find a way onto the dining room table more often than not.

Ingredients

  • 1 2 1/2-pound boneless pork loin roast, well trimmed
  • 4 large garlic cloves, smashed
  • 4 tsp chopped fresh rosemary or 2 teaspoons dried
  • Salt and pepper
  • ½ cup dry white wine
  • 1 cup low sodium chicken stock
  • 1/2 cup water
  • 3 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
  • ¼ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Directions

Preheat oven to 400°F. Rub pork with garlic and spices. Place pork, fat side down, in prepared roasting pan. Being careful not to rinse off spices, add wine and stock to pan. Roast pork 30 minutes. Turn roast fat side up. Add quince, maple and water. Cover with foil. Roast until thermometer inserted into center of pork registers 155°F and liquids are almost all absorbed, about 25 minutes longer. Remove roast and set on plate; let stand 10 minutes. Place roasting pan directly on stove top burner on medium heat. Heat pan juices and quince, scraping up Coombs bits as you go. Reduce 2 to 3 minutes. Serve roast thickly sliced with juices and compote on top.

Asian Flank Steak

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Ingredients

  • 1 cup prepared teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/3 cup fresh orange juice
  • 1 T sesame oil
  • 1 large clove garlic, smashed, peeled and minced
  • Pepper to taste
  • 2-lb beef flank or skirt steak
  • Fresh rosemary sprigs

Directions

Prepare grill. Mix marinade, onion, syrup, orange juice, oil, garlic, and pepper in large bowl. Lightly score flank steak with knife. Place steak in shallow baking dish and pour 1/2 cup marinade over, reserving 1/2 cup. Cover with plastic wrap and refrigerate for at least one hour, turning once. Remove steak from marinade and discard marinade. Grill steak over medium coals, for about 15 minutes, turning once. Baste occasionally with reserved marinade. Place remaining basting marinade in small saucepan, keep on low heat and reduce. Serve steak with sauce and fresh rosemary sprigs. Serves four to six.

Ginger Garlic Shrimp Skewers

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Ingredients

  • 2 cloves garlic, smashed, peeled, and minced
  • 2 tsp fresh ginger, peeled and minced
  • 2 T olive oil
  • 1 T Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 T freshly squeezed lemon juice
  • 3 T finely chopped fresh cilantro
  • 16 large shrimp, heads removed, deveined, and peeled but with tails on

Directions

Combine first six ingredients in a bowl. Add shrimp, and cover with plastic wrap. Refrigerate for one hour. Skewer shrimp and grill over medium-high heat until just cooked through. Serves four as an appetizer.

Maple Crème Brulée

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Ingredients

  • 1 pint heavy cream
  • 2 teaspoons vanilla extract
  • 6 egg yolks
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 strawberries, sliced
  • 8 blackberries
  • 8 raspberries

Directions

Preheat oven to 250 degrees. Lightly grease 4 1-cup ramekins. In a nonreactive, heavy-bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add two-thirds of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins. Bake in a warm water bath (see Note) for 45 minutes. Remove ramekins from the water bath and place on a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 tablespoons of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown or put under the broiler briefly. Decorate the top of each crème brulee with berries. Makes 4 servings. Note: To create a water bath, place ramekins in a 2-inch deep baking pan. Place on oven rack and fill pan with water until it reaches approximately two-thirds up the sides of the ramekin. Per serving: 715 calories; 52 g fat (30 g saturated fat; 65 percent calories from fat); 57 g carbohydrates; 483 mg cholesterol; 205 mg sodium; 7 g protein; 1 g fiber.
Detroit News – Kate Lawson August 2008 Recipe from New England Culinary Institute

Maple Peach Cobbler

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Ingredients

  • 6 large ripe peaches, cut into wedges
  • 1/4 cup Coombs Family Farms Maple Sugar
  • Juice from half a lemon
  • 1 T flour
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 stick cold unsalted butter, cut into bits
  • 1/3 c milk

Procedure

Preheat oven to 400 degrees.  Toss peaches, sugar, juice, flour together in 9X13 baking pan.  Set aside. Combine all dry ingredients in large bowl.  Using a fork or pastry cutter, add butter until incorporated. Stir in milk.  Drop batter in spoonfuls on top of peach mixture.  Sprinkle remaining 2 T sugar on top.  Bake in middle of oven for 20 minutes or until peaches are soft and bubbling, dough is browned.